Fish Patties

Ingredients You’ll Need

Makes 6–8 patties

For the Patties:

1 lb canned salmon (or cooked fresh salmon), drained and flaked

1/2 cup breadcrumbs (use gluten-free if needed)

1/4 cup finely chopped red onion

1/4 cup chopped fresh parsley

1 tbsp chopped fresh dill (or 1 tsp dried dill)

1 large egg, lightly beaten

1 tbsp Dijon mustard

1 tbsp lemon juice

Zest of 1 lemon

2 tbsp capers, chopped (optional, for briny flavor)

Salt and pepper, to taste

2 tbsp olive oil, for cooking

For Serving (Optional):

Tzatziki sauce or lemon-dill yogurt sauce

Lemon wedges, for garnish

Mixed greens, for serving

Pita bread or whole-grain rolls, for sandwiches

Step-by-Step Instructions

Step 1: Prepare the Mixture

In a large mixing bowl, combine the flaked salmon, breadcrumbs, red onion, parsley, dill, egg, Dijon mustard, lemon juice, lemon zest, and capers (if using). Mix gently until well combined.

Season with salt and pepper to taste. If the mixture feels too wet, add a bit more breadcrumbs to help it hold together.

Step 2: Form the Patties

Divide the mixture into 6–8 equal portions and shape each into a patty about 1/2-inch thick.

Place the patties on a plate or baking sheet and refrigerate for 10–15 minutes to firm up. This helps them hold their shape during cooking.

Step 3: Cook the Patties

Heat the olive oil in a large skillet over medium heat.

Carefully place the patties in the skillet and cook for 3–4 minutes per side , or until golden brown and crispy on the outside. Work in batches if necessary to avoid overcrowding the pan.

Step 4: Serve

Serve the salmon patties warm with your choice of accompaniments. Pair with tzatziki or lemon-dill yogurt sauce, a squeeze of fresh lemon juice, and a side of mixed greens or pita bread.

Why This Recipe Works

Canned Salmon: Convenient, budget-friendly, and packed with flavor and nutrients.

Fresh Herbs: Parsley and dill add brightness and a Mediterranean touch.

Lemon Zest & Juice: Brighten the dish and balance the richness of the salmon.

Breadcrumbs: Help bind the patties while adding a slight crunch.

Variations to Try

Add Feta Cheese: Stir in crumbled feta for a tangy, creamy bite.

Spinach Boost: Mix in finely chopped spinach or kale for extra greens.

Spice It Up: Add a pinch of red pepper flakes or cayenne for a kick of heat.

Gluten-Free Option: Use almond flour, crushed rice crackers, or gluten-free breadcrumbs instead of regular breadcrumbs.

Baked Version: Bake the patties at 375°F (190°C) for 15–20 minutes , flipping halfway through, for a lighter option.

Tips for Success

Chill Before Cooking: Refrigerating the patties helps them stay intact while frying.

Don’t Overmix: Handle the mixture gently to avoid compacting it, which can make the patties dense.

Storage: Store leftover patties in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven to maintain crispiness.

Serving Suggestions

Romantic Touch: Plate the patties on a bed of arugula with a drizzle of olive oil and lemon zest for elegance.

Brunch Staple: Serve with poached eggs and roasted vegetables for a Mediterranean-inspired brunch.

Party Platter: Arrange mini patties on a platter with dipping sauces like tzatziki, aioli, or harissa mayo for variety.

Slow-Cooker Fish Chowder

https://www.allrecipes.com/recipe/223416/slow-cooker-fish-chowder/

Cool Salmon Tacos

14 oz. can salmon, drained
16 oz. can black beans, rinsed and drained
1 cup salsa verde (green salsa)
1-1/2 cups diced cheese
2 avocados, peeled and diced
1 cup grape tomatoes
8 taco shells
taco toppings (lettuce, tomatoes, sour cream, green onion)

Combine all ingredients except taco shells in medium bowl. Heat taco shells as directed on package, if desired. Assemble salmon tacos with heated shells and taco ingredients as desired.

Shrimp With Zucchini & Tomatoes

Salmon Frittata

Maple-Glazed Salmon Fillets

1/4 cup apple juice
1/3 cup maple syrup
2 Tbsp soy sauce
3 Tbsp finely chopped onion
3 garlic cloves, finely chopped
4 salmon fillets (about 2 lb)

In a bowl, combine first five ingredients. Remove 1/2 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable bag. Add salmon, seal bag and turn to coat. Refrigerate 1 to 3 hours; drain and discard marinade. Broil salmon four inches from the heat for five minutes. Baste with reserved marinade. Broil 10 minutes longer until fish flakes easily with a fork. Baste frequently. Serves 4.

Mom's Fish Fillets With Rice

2 lb fish fillets
2 cups chopped onion
1 1/2 cups chopped green pepper
2 Tbsp margarine
1-16 oz can tomato sauce
2 cups chicken broth
2 bay leaves
2 tsp ground oregano
3 cups cooked rice
1 cup cooked green peas
1/4 cup chopped parsley, divided

Cut fillets in 1-1/2" pieces. Season with salt and pepper. Set aside. In large skillet cook onion and green pepper in margarine until soft but not brown. Add tomato sauce, chicken broth, bay leaves, oregano, and 1/2 tsp pepper. Cook 20 minutes. Add fish and cook 10 minutes or until fish flakes easily. Remove bay leaves. Combine rice, peas and 2 Tbsp parsley. Heat, stirring lightly. Form into a border on large serving platter. Spoon fish fillets in the centre. Sprinkle with remaining parsley. Makes 6 servings.

Mom's Salmon Stuffed Sole Fillets

Temp: 400 deg F Time: 15-20 minutes

1/2 lb ground salmon or 1 can (7 oz/198g) of sockeye salmon
1 egg, beaten
1 clove garlic, finely minced
1 tsp dill weed
4, 4oz/125 g sole fillets
2 Tbsp butter
1/2 cup chicken broth
2 tsp lemon juice
1/4 tsp dry mustard
2 Tbsp flour
1/2 cup white wine
1/2 tsp sugar
Dill weed for garnish

In a bowl, combine salmon (if canned, mash very well), egg, garlic and dill weed. Place sole fillet on working surface. Spread fillet with 1/4 of the salmon mixture and roll up jelly roll fashion. Place rolled fillets, seam side down, on a casserole dish. In a saucepan, melt butter, stir in flour and whisk in broth, wine and lemon juice and cook, stirring constantly until a smooth sauce. Add sugar and dry mustard, adjust seasonings to taste. Pour over rolled fillets. Bake until fish flakes easily. Serve with sauce spooned over fillets. Makes 4 servings.